Praise the Larb Salad

For the optional rice powder: toast 1/4 c jasmine rice over low heat, stirring, until it’s golden, about 8-10 minutes. Be careful; it will burn easily. Cool and then grind in a spice grinder until fine.

For the pickled topping

• 2 Persian cucumbers, cut in half length-wise and then sliced
• 1/2 medium-sized red onion, chopped
• 2 T seasoned rice vinegar

Mix the rice vinegar with the cucumbers and onion and set aside to marinate.

For the chicken

• 1 T vegetable oil
• 5 oz fresh spinach leaves -or 1/2 c chopped cilantro – or both
• 1 lb ground chicken (or ground pork or ground turkey)
• 2 cloves garlic, minced
• 6 green onions, thinly sliced
• 2 T fish sauce (or soy sauce)
• 3 T lime juice
• 1/4 c toasted and ground jasmine rice (see above); optional – but adds a lot
• 1 tsp brown sugar
• 1-3 tsp sriracha sauce or sambal oelek (or substitute 1 tsp red chili flakes)
• Chopped mint leaves and Thai basil leaves for serving (optional); lettuce to make a wrap (optional).
• Jasmine rice for serving.

In a large skillet, heat the oil over medium-high heat. Add the ground chicken and cook, breaking it apart and stirring frequently. When all of the pink is gone, add the spinach leaves and cook and stir until the spinach is wilted and mixed in. Add the garlic, green onions, fish sauce, lime juice, ground rice, brown sugar, and sriracha, and continue to cook over low heat for about 5 minutes, stirring occasionally. Add salt to taste.

Serve at room temperature over cooked and cooled jasmine rice or with lettuce for a wrap. Top with the pickled onion/cucumber mix and the chopped mint and basil.